Multifunctional and Nanoreinforced Polymers for Food Packaging

Multifunctional and Nanoreinforced Polymers for Food Packaging

1st Edition - May 9, 2011

Write a review

  • Editor: José-María Lagarón
  • eBook ISBN: 9780857092786
  • Paperback ISBN: 9780081017074

Purchase options

Purchase options
DRM-free (Mobi, PDF, EPub)
Available
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order

Description

Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging.After an introductory chapter, Part one discusses nanofillers for plastics in food packaging. Chapters explore the use of passive and active nanoclays and hidrotalcites, cellulose nanofillers and electrospun nanofibers and nanocapsules. Part two investigates high barrier plastics for food packaging. Chapters assess the transport and high barrier properties of food packaging polymers such as ethylene-norbornene copolymers and advanced single-site polyolefins, nylon-MXD6 resins and ethylene-vinyl alcohol copolymers before going on to explore recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP), nanoscale inorganic coatings and functional barriers against migration. Part three reviews active and bioactive plastics in food packaging. Chapters investigate silver-based antimicrobial polymers, the incorporation of antimicrobial/antioxidant natural extracts into polymeric films, and biaoctive food packaging strategies. Part four examines nanotechnology in sustainable plastics with chapters examining the food packaging applications of polylactic acid (PLA) nanocomposites, polyhydroxyalkanoates (PHAs), starch-based polymers, chitosan and carragenan polysaccharides and protein-based resins for packaging gluten (WG)-based materials. The final chapter presents the safety and regulatory aspects of plastics as food packaging materials.With its distinguished editor and international team of expert contributors Multifunctional and nanoreinforced polymers for food packaging proves a valuable resource for researchers in packaging in the food industry and polymer scientists interested in multifunctional and nanoreinforced materials.

Key Features

  • Provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging
  • Discusses nanofillers for plastics in food packaging including the use of passive and active nanoclays and hidrotalcites and electrospun nanofibers
  • Investigates high barrier plastics for food packaging assessing recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP)

Readership

Researchers in packaging in the food industry and polymer scientists interested in multifunctional and nanoreinforced materials

Table of Contents

  • Contributor contact details

    Preface

    Chapter 1: Multifunctional and nanoreinforced polymers for food packaging

    Abstract:

    1.1 Introduction

    1.2 Structural factors governing barrier properties

    1.3 Novel polymers and blends

    1.4 Nanocomposites

    1.5 Future trends

    1.7 Appendix: Abbreviations

    Part I: Nanofillers for plastics in food packaging

    Chapter 2: Multifunctional nanoclays for food contact applications

    Abstract:

    2.1 Introduction

    2.1 Antimicrobial nanoclays

    2.3 Oxygen-scavenging nanoclays

    2.4 Future trends

    Chapter 3: Hydrotalcites in nanobiocomposites

    Abstract:

    3.1 Introduction

    3.2 Hydrotalcite-like compounds (HTlc): basic chemistry

    3.3 Organically modified biocompatible hydrotalcite-like compounds (HTlc)

    3.4 Nanocomposites of biodegradable polymeric matrices and modified hydrotalcites

    3.5 Conclusions and future trends

    Chapter 4: Cellulose nanofillers for food packaging

    Abstract:

    4.1 Introduction

    4.2 Morphological and structural characteristics of cellulose nanofillers

    4.3 Extraction and refining of cellulose nanofillers

    4.4 Mechanical properties of cellulose nanofillers

    4.5 Surface modification of cellulose nanofillers

    4.6 Preparation of cellulose-reinforced nanocomposites

    4.7 Future trends and applications of cellulose nanofillers

    Chapter 5: Electrospun nanofibers for food packaging applications

    Abstract:

    5.1 Electrospinning

    5.2 Functional nanofibers

    5.3 Nanoencapsulation

    5.4 Electrospinning in packaging applications

    5.5 Future trends

    Part II: High barrier plastics for food packaging

    Chapter 6: Mass transport and high barrier properties of food packaging polymers

    Abstract:

    6.1 Introduction: the basics of mass transport

    6.2 Diffusivity

    6.3 Solubility

    6.4 What makes a barrier a barrier?

    6.5 Characterisation techniques

    Chapter 7: Ethylene–norbornene copolymers and advanced single-site polyolefins

    Abstract:

    7.1 Introduction

    7.2 Synthesis and molecular structure: advanced single-site polyolefins

    7.3 Macromolecular structure: advanced single-site polyolefins

    7.4 Macromolecular structure: ethylene-norbornene copolymers

    7.5 Nanocomposite preparation: advanced single-site polyolefins

    7.6 Future trends

    7.7 Sources of further information and advice

    Chapter 8: Advances in polymeric materials for modified atmosphere packaging (MAP)

    Abstract:

    8.1 Introduction

    8.2 Modified atmosphere packaging (MAP)

    8.3 Physiological factors affecting shelf-life of fresh produce

    8.4 Post-harvest pathology of fruits and vegetables

    8.5 Response of fresh produce to modified atmosphere packaging

    8.6 Polymeric films for application in modified atmosphere packaging (MAP)

    8.7 Cellulose-based plastics

    8.8 Biodegradable polymers

    8.9 Multilayer plastic films

    8.10 Gas permeation or gas transmission

    8.11 Water vapor permeability

    8.12 Packaging systems in modified atmosphere packaging (MAP)

    8.13 Advanced technology for efficient modified atmosphere packaging (MAP)

    8.14 Package management

    8.15 Design of modified atmosphere packaging (MAP)

    8.16 Mathematical modeling of gaseous exchange in modified atmosphere packaging (MAP) systems

    8.17 Current application of polymeric films for modified atmosphere packaging (MAP) of fruits and vegetables

    8.18 Future trends

    Chapter 9: Nylon-MXD6 resins for food packaging

    Abstract:

    9.1 Structure and general overview

    9.2 Processing

    9.3 Gas barrier properties

    9.4 Other properties

    9.5 Applications

    9.6 Nylon-MXD6 nanocomposites

    9.7 Future trends

    Chapter 10: Ethylene-vinyl alcohol (EVOH) copolymers

    Abstract:

    10.1 Introduction

    10.2 Structure and general properties of ethylene–vinyl alcohol (EVOH) copolymers

    10.3 Ethylene-vinyl alcohol (EVOH) versus aliphatic polyketones

    10.4 Processing in packaging

    10.5 Improving retorting of ethylene–vinyl alcohol (EVOH)

    10.6 Nanocomposites of ethylene-vinyl alcohol (EVOH) and poly(vinyl) alcohol (PVOH)

    10.7 Future trends

    Chapter 11: High barrier plastics using nanoscale inorganic films

    Abstract:

    11.1 Introduction

    11.2 Nanotechnologies of thin films for advanced food packaging

    11.3 Thin film technologies for polymer coating using vacuum processes

    11.4 Physical vapour deposition (PVD) processes

    11.5 Inorganic thin film systems

    11.6 Functional properties of diffusion barrier coated polymers

    11.7 Future trends

    Chapter 12: Functional barriers against migration for food packaging

    Abstract:

    12.1 Introduction

    12.2 Food safety issues related to migration

    12.3 Functional barriers

    12.4 Nanostrategies for functional barriers

    12.5 Future trends

    12.6 Sources of further information and advice

    Part III: Active and bioactive plastics

    Chapter 13: Silver-based antimicrobial polymers for food packaging

    Abstract:

    13.1 Introduction

    13.2 Incorporation of silver into coatings and polymer matrices

    13.3 Antimicrobial silver in food packaging

    13.4 Future trends

    13.5 Sources of further information and advice

    Chapter 14: Incorporation of chemical antimicrobial agents into polymeric films for food packaging

    Abstract:

    14.1 Introduction

    14.2 Antimicrobial agents

    14.3 Chemical antimicrobial agents

    14.4 Natural antimicrobial agents

    14.5 Polymers (synthetic or natural)

    14.6 Nano-antimicrobial agents

    14.7 Antimicrobial films and coatings

    14.8 Antimicrobial activity

    14.9 Future trends

    14.11 Appendix: Abbreviations

    Chapter 15: Natural extracts in plastic food packaging

    Abstract:

    15.1 Introduction

    15.2 Natural plant extracts as antimicrobials and antioxidants

    15.3 Designing active plastic packaging systems from natural plant extracts

    15.4 Packaging films based on natural extracts

    15.5 Factors to consider in designing active systems

    15.6 Future trends

    Chapter 16: Bioactive food packaging strategies

    Abstract:

    16.1 Introduction

    16.2 Definition and technologies

    16.3 Nanotechnologies

    16.4 Controlled release of bioactives

    16.5 Future trends

    Part IV: Nanotechnology in sustainable plastics for food packaging

    Chapter 17: Polylactic acid (PLA) nanocomposites for food packaging applications

    Abstract:

    17.1 Introduction and properties of polylactic acid (PLA)

    17.2 Nanobiocomposites of polylactic acid (PLA) for monolayer packaging

    17.3 Future trends

    Chapter 18: Polyhydroxyalkanoates (PHAs) for food packaging

    Abstract:

    18.1 Introduction

    18.2 Commercial developments

    18.3 Polyhydroxyalkanoates (PHAs) and their nanocomposite films

    18.4 Polyhydroxyalkanoate (PHA) foams and paper coatings

    18.5 Conclusions

    18.6 Future trends

    18.7 Sources of further information and advice

    Chapter 19: Starch-based polymers for food packaging

    Abstract:

    19.1 Introduction

    19.2 Market for starch-based materials and potential applications

    19.3 Structure and properties of native and plasticized starch

    19.4 Processing in packaging

    19.5 Mechanical and barrier performance of starch-based systems

    19.6 Nanocomposites

    19.7 Future trends

    19.8 Sources of further information and advice

    Chapter 20: Chitosan polysaccharide in food packaging applications

    Abstract:

    20.1 Introduction

    20.2 Structure and properties

    20.3 Processing in packaging

    20.4 Antimicrobial chitosan

    20.5 Barrier performance

    20.6 Nanocomposites

    20.7 Future trends

    Chapter 21: Carrageenan polysaccharides for food packaging

    Abstract:

    21.1 Introduction

    21.2 Structure and properties of carrageenan

    21.3 Processing in packaging

    21.4 Barrier performance

    21.5 Nanocomposites

    Chapter 22: Protein-based resins for food packaging

    Abstract:

    22.1 Materials (sources, extraction, structure and properties)

    22.2 Structure and properties

    22.3 Packaging materials characterization (barrier performance, mechanical properties)

    22.4 Applications

    22.5 Future trends

    Chapter 23: Wheat gluten (WG)-based materials for food packaging

    Abstract:

    23.1 Introduction

    23.2 Preparation of wheat gluten-based materials

    23.3 Mechanical and barrier properties of wheat gluten-based materials

    23.4 Wheat gluten-based nanocomposites

    23.5 Example of integrated approach for the packaging of fresh fruits and vegetables

    23.6 Future trends

    Chapter 24: Safety and regulatory aspects of plastics as food packaging materials

    Abstract:

    24.1 Introduction

    24.2 Indirect food additives

    24.3 Nanotechnology in food contact materials

    24.4 Migration of additives

    24.5 Indian Standards for overall migration (IS:9845-1998)

    24.6 US Food and Drug Administration (US FDA) Code of Federal Regulations (CFR)

    24.7 European Commission Directives on plastic containers for foods

    24.8 Specific migration of toxic additives

    24.9 Recent problems in specific migration

    24.10 Future trends

    24.12 Appendix: Abbreviations

    Index

Product details

  • No. of pages: 736
  • Language: English
  • Copyright: © Woodhead Publishing 2011
  • Published: May 9, 2011
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780857092786
  • Paperback ISBN: 9780081017074

About the Editor

José-María Lagarón

Professor Jose-Maria Lagarón is group leader and founder of the group Novel Materials and Nanotechnology at the Institute of Agrochemistry and Food Technology (IATA) of the Spanish Council for Scientific Research (CSIC) in Spain. He is renowned for work on the development of eco-sustainable food packaging based on polymer nanomaterials.

Affiliations and Expertise

Spanish Council for Scientific Research (CSIC), Spain

Ratings and Reviews

Write a review

There are currently no reviews for "Multifunctional and Nanoreinforced Polymers for Food Packaging"